Sentences with phrase «cookies more bite»

Not exact matches

So I must say, I've never really been one for oatmeal cookies, mostly because there was nothing more disappointing to me than taking a huge bite of what looked like a chocolate chip cookie to find out that it was really oatmeal raisin.

These cookies are a bit more nutritious than your average «Nestlee Toulouse» version (said the Phoebe Buffay way from Friends).

These Gluten - Free Peanut Butter Cookies with Dark Chocolate Drizzle remind me of peanut butter kiss cookies, just a little bit more grCookies with Dark Chocolate Drizzle remind me of peanut butter kiss cookies, just a little bit more grcookies, just a little bit more grown up.

Maybe try pushing the filling down a bit so you're sure it reaches the edge of the cookies, and rolling them in some nonpareils or sprinkles to make it a bit more «dressed up» for the party?

After exchanging emails and researching a bit more, I suggested my gluten free vegan chocolate chip cookie with a few modifications.

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

They are a bit of a different kind of «cookie», and are more of a breakfast bar texture.

These cookies have a little more sass than your typical chocolate chip: with a bit of old fashioned rolled oats for added texture and chewiness, a dash of cinnamon and a hint of espresso powder for richness and depth, and plenty of brown sugar for an incredibly rich, well - rounded flavor and moisture.

-LSB-...] are such an easy way to throw together something festive without having to spend hours on it (these Spider Peanut Butter Cookies are adorable, but take a bit more assembly time).

There's nothing more comforting than biting into a pillow - soft cookie filled with all the flavors and aromas of fall.

I found that after cutting my shapes on top of the waxed paper I could simply flip the paper over on to my countertop and more easily peel away the «in between bits» and avoid stretching the cookies out of shape (this instead of popping in my small freezer due to lack of time).

The cookies have a very solid crunch when you bite into them, even more than any other recipe I've described as «crunchy» to date.

This recipe sounds a bit more involved but really still takes about the same amount of time required to bake three trays of a batch of cookies.

I did forget to flatten my scoops a bit, so my cookies likely baked up a bit more chubby than they would have otherwise, but I think this actually kept them nice and chewy.

The cookie dough base should be about 1/2 inch thick, but it's very forgiving, so a bit more or less doesn't make a ~ huge ~ difference.

I have shared a few others that have no refined sugar and minimal sweeteners eg the pistachio oatmeal cookies and spiced Vermont maple cookies I shared last year, but I haven't made any more purely sweetened with fruit until these cranberry apricot cookies, unless you count energy bites and bars.

If you like, you can press them down a bit so they look more like cookies.

They took a bit longer (about 25 min or so) than regular cookies, but largely more successful.

Lastly, with very sticky dough I roll out onto floured foil or parchment — I find that cutting foil or parchment seems to help the cookie cutter release from the dough a bit more.

* some bits of nougat / caramel might melt and stuck to the paper once cold — to avoid that, while the cookies are still warm, gently release them from the paper and reshape the cookies into a circle if the melted bits run off and change their shape; I thought of using foil instead of baking paper to avoid the sticking issue, but then I thought the foil would transfer more heat to the cookies and make them too flat Makes about 38 large cookies

While these are a bit thinner than most of the cookies you'll find on this site, what they lack in puffiness, they more than make up for in chewy centers and crispy edges.

i just made it and omg its fantastic but out of curiousity i wonder if putting it on a cookie bottom first would make it a little bit easier to get out of pan and add a bit more of a crunch hmmmmmm maybe ill try lol

And about those cookies, they are more similar to the texture of a brownie or molten chocolate cake - more gooey and thick than a traditional cookie, but bite size and handheld (everything we love in a good cookie).

The doughs are a little bit different, that one more cookie - like and I'd actually (now) recommend this first.

Cakes and cookies were easy to convert, ice cream and confections were a bit more challenging, but I've managed to eat and eat while since.

The cookies do spread just a touch, so you want to space them a bit more than normal.

After mixing it together to bake a crust, cake, cookie, muffin or whatever, I let it stand for a bit to absorb the liquid in the recipe and become more like a batter or dough.

What makes them a bit more like a cookie is the yogurt chips I added to the mix.

To make them more bite - size, use a mini muffin pan, with mini muffin liners and a 1 - inch round cookie cutter.

These cookies are actually more like an energy bite than a cookie.

I tried a raw salted caramel cookie bite at a local store and after a quick peruse of the ingredient list, I knew I could make these easily and more cost effectively at home.

I went between the oil amounts and added a bit more than 1/3 cup and not a half cup, then I added a 1/2 teaspoon of baking power to the cookie mix to pump up the «puff».

I could've reached for one of the boxes of Girl Scout cookies we have tucked away in the freezer (the ones I try to pretend don't exist), but I was looking for something a bit more comforting.

If you find yourself with a little more soft cheese than you can handle on your lonesome, consider making these savory cookies with it and deliver them to your friends and neighbors, perhaps wrapped up in parchment paper with a bit of pretty twine.

The results were okay... the almond probably would have given a nice flavor to this cookie base, or maybe if I used a bit more vanilla I would think differently.

I really can't say no to oatmeal cookies they seem to beckon me for more with each bite, these little babies are a bit dangerous to have around.

Better Batter is what I use when I need a bit more structure (like cut out sugar cookies since it's a very simple doughs and I don't want it to fall apart at all) and / or a bit more chew (like gingerbread cake and morning glory muffins).

I decided to water it down a bit more and use it like a glaze to coat the cookies.

Even if you're not too big of a ginger or gingerbread fan, these cookies are subtle enough in their taste that I think you may be stocking up on some ginger a bit more often

This crumble is more cookie than fruit - filling, with just a bit of jammy innards, which make for a great sauce for whatever you scoop on top.

Even cookie to cookie will vary quite a bit; some might spread more than others, developing thin, caramelized edges that are delightfully crispy.

We even added a bit of almond milk to make it a bit more liquidy but it was still like cookie dough.

It's a little more complicated than that (all the extra «stuff» in the granola affects the cookie in more ways than you'd think) but with a bit of tweaking these cookies are far more extraordinary than you'd think just by looking at them.

The bars do have a bit more texture than cookie dough, if you want a more truly cookie dough textured recipe try this one: https://www.feastingonfruit.com/cookie-dough-ice-cream-sandwiches/

I uped the flour to 1/2 a cup as I prefer my cookie dough a bit more «doughy,» but I absolutely love this recipe!

I make one huge pancake with chocolate chips and make it a bit more dense and it basically is like a skillet cookie too.

As well you might want to chop up 8 full size reese cups the extra bit to put on top of the cookies dough before you bake them gives it a nice touch and makes it even more delicious.

Compared to regular drop sugar cookies, the roll - out variety generally require a bit more flour and a lot less baking powder.

In my oven, the first round of rolled out cookies required a little bit more time.

The cookies turned out amazing, they're a fair bit more brown than yours but other than that they look pretty much the same texture-wise, they're really nice and firm and taste great, I'll be making these again for sure, and probably top them with fruit or a bit of chocolate.